Meghan, Duchess of Sussex, and Her Culinary Adventures
Meghan, the Duchess of Sussex, is already bracing herself for some criticism regarding her unique take on banana pudding. “I know some people will be upset that I took out the wafers,” she shared, while energetically crushing Nilla wafers with a rolling pin rather than layering them with the traditional vanilla pudding and sliced bananas. “But I prefer them crumbled on top.”
On a bright morning last week at her picturesque residence in Montecito, California, Meghan moved gracefully between the vibrant garden — where Prince Harry had just stopped by the strawberry patch in his casual Birkenstocks to mention he was heading into a work call — and the expansive, well-loved kitchen. Here, her mother, Doria Ragland, exuding elegance in her jeans and a simple white T-shirt, rummaged through the double-wide refrigerator in search of breakfast supplies.
“Grandma Jeanette would have used instant pudding,” Meghan remarked, referring to her grandmother Jeanette, as they sampled a fresh batch of homemade pudding delicately flecked with real vanilla. “But she would have absolutely loved this version.”
Meghan’s reinterpretation of her grandmother Jeanette’s banana pudding incorporates fresh berries and a hint of lemon, giving it a modern twist that reflects her culinary style.
Last month, the world got a glimpse into her life through the new Netflix series, “With Love, Meghan,” which marks a transformative journey from being a scrutinized royal to embracing her role as a domestic goddess. After leaving Britain in 2020 to escape relentless media criticism, she and Harry have established a life in this safe and sunny enclave. However, the show has inevitably reignited some of that previous scrutiny.
Similar to other celebrities like Gwyneth Paltrow and Chrissy Teigen, who have successfully ventured into cooking and lifestyle brands, Meghan does not possess formal culinary training. Yet, her passion for cooking was evident during last week’s visit, which marked the first occasion a reporter was welcomed into her kitchen. She demonstrated her culinary skills with ease, showing proficiency around a vinaigrette, zesting lemons with agility, and handling a knife with confidence. (The visit was conducted with the stipulation that no photographs were taken in or of the house.)
